JP2007130000A - Frozen cooked food product and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen cooked food product intended for preventing ingredients from absorbing soup in preservation as much as possible and preventing ingredients from causing freezer burn. <P>SOLUTION: A method for producing the frozen cooked food product comprises freezing ingredients at first and then putting soup on the frozen ingredients and freezing them so as to separate the frozen ingredients and the frozen soup and lessen exposure of the ingredients. Alternatively, the method for producing the frozen cooked food product through storing ingredients and soup together in a container and freezing them comprises at first storing frozen ingredients in a container or storing ingredients in a container and freezing, and then putting soup on the frozen ingredients and freezing them. In any of the methods, it is possible to include noodles in the ingredients. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a frozen food and a method for producing the same, and in particular, the production of a cooked frozen food and a cooked frozen food, in which the ingredients are first frozen, and then the frozen ingredients are poured and then frozen. Regarding the method.

Today, frozen foods are gaining great support from consumers as simple and convenient foods. This is because they can be eaten immediately by simply heating them, without preparing the ingredients or making soup. That is, it can be heated and eaten by microwave action using a microwave oven or by applying it to a gas stove or electromagnetic cooker. In addition, in heating, there are ones that are transferred to a user-owned container and warmed, and ones that are warmed together with the attached container, and those that use the attached container use a container suitable for the heating method. Recently, a variety of dishes are also offered. Although there are refrigerated foods in other product forms, frozen foods are superior in that they can withstand long-term storage.
nothing special

  In such cooked frozen foods, such as sushi pots, freeze them by mixing ingredients such as persimmon, persimmon, Chinese cabbage, spring chrysanthemum, shiitake mushrooms, enoki mushrooms, tofu, etc., and sukiyaki nabe soup (soup stock for soup) Because of the processing, there were the following problems. That is, when ingredients and pan soup are mixed, ingredients such as rice cakes may suck the soup during storage and lose the original fresh feeling of ingredients. In addition, when ingredients such as rice cakes come out from the soup surface of the pot soup, the outside air acts on the exposed parts through the packaging during storage, and the ingredients become denatured, resulting in so-called freezing and burning. It is.

  Accordingly, an object of the present invention is to prevent ingredients from sucking as much as possible during storage and to prevent ingredients from freezing and burning.

  According to the present invention, the above-mentioned object is a cooked frozen food that is frozen by combining the utensil and the soup, and the cooked freezing is characterized in that the soup is put on the frozen utensil and frozen. This is achieved by making food. In order to produce this cooked frozen food, the ingredients are first frozen, and then the frozen ingredients are poured and frozen. By taking such a procedure, the ingredient and the juice are substantially separated separately, so that the ingredient becomes difficult to suck the juice. In order to solve the above problems, it was considered that the juice was first frozen and then placed on the frozen juice to freeze the ingredients. is there. Therefore, in the present invention, the frozen tool is frozen by covering it with juice to minimize the exposure of the tool and make it difficult to freeze and burn.

  As for the above-mentioned ingredients, raw ingredients can be used in combination with the heating time at the time of thawing, or semi-life or cooked (cooked) ingredients can be used. Depending on the dish, raw ingredients and cooked ingredients can be mixed.

  Any noodles may be used depending on the hot pot dish, but in the present invention, this is also considered a kind of ingredient. However, there are times when you want to separate noodles from other ingredients. In other words, in a frozen food that has been prepared by freezing noodles, utensils and soup, the frozen noodles and utensils are squeezed and frozen. The noodles and utensils are frozen and separated into individual lumps, and then the frozen noodles and utensils are squeezed and frozen. By following such a procedure, the noodles and the juice are separated substantially separately, so that the noodles hardly absorb the juice. If the noodles are frozen by first freezing the juice and then placing the noodles on the frozen soup, the noodles may be exposed to cause freezing. Covering with noodles to eliminate the exposure of the noodles as much as possible causes almost no freezing. In the present invention, since noodles are a kind of ingredient, the noodles and ingredient as described above are not frozen and separated into individual lumps, but can be mixed and frozen. Yes, which form is taken depends on the type of cooking, the manufacturing cost, the attitude of the cook, and the like.

  The frozen food frozen in this way is packed in a packaging bag or packed in a container suitable for the heating method as described above, that is, a container for a microwave oven or a container that is exposed to fire and packaged. Alternatively, the above-described refrigeration process can be performed in a container suitable for the heating method and packaged and shipped as it is. That is, first, a frozen tool is put in a container, or a tool is put in a container and frozen, and then the frozen tool is poured and frozen. Also, first put the noodles and utensils in a container and freeze them individually, or put the noodles or utensils in a container and freeze them, then put the rest and freeze them, leave them as individual chunks, Next, the frozen noodles and utensils are sprinkled with juice and frozen. In any case, the user can heat the frozen food in this container, and can also eat it as it is. The tool may be stored in the container so as to float from the bottom of the container. That is, since the juice enters the gap under the tool in the process of putting the juice on the tool, the frozen layer of juice is formed below the tool when frozen. By doing in this way, especially in the case of a container (a container to be ignited by fire) applied to a gas stove or an electromagnetic cooker, first, it is heated from the juice at the time of heating, and then the heat reaches the ingredient.

  There are many types of dishes that can utilize the idea of the present invention, and there is no particular limitation, so this example is given below. The first of the dishes is a hot pot, and as described above, the suki-no-nabe, where the ingredients and bowls are placed and the ingredients and bowls are covered with the sushi soup, the pinup soup that the present inventor is currently providing ( There are Pinnabe, Sukiyaki, etc.). In addition, there are ginger, sukiyaki rice cakes, oyakodon, hamburgers, etc. that are covered with vegetables such as vegetables, raw pork as ingredients, and then covered with sauce. Also, one dish of side dishes is boiled fish covered with soup in raw fish, various grilled dishes, and grilled clams. As a light-boiled rice, we can offer various types of tea pickles that cover rice and ingredients with tea as a soup.

  According to the present invention, the frozen food is separated into the frozen product and the frozen juice because the frozen product (which may contain noodles in the present invention) is frozen with the juice. Has been. As a result, it becomes difficult for the ingredient to suck the juice during storage. Further, according to the present invention, frozen tools (which may contain noodles as described above) are covered with juice so that the exposure of the tools is reduced. As a result, the ingredients are hard to freeze and burn during storage.

  The same effect as described above can be obtained even if the container is stored in a container and subjected to the freezing process of the present invention.

  Hereinafter, three embodiments of the present invention will be described with reference to the drawings. However, the present invention is not limited to these embodiments.

First Embodiment FIG. 1 is an explanatory view showing a manufacturing process of cooked frozen food, FIG. 2 is a schematic view of this cooked frozen food, and FIG. 3 is a flowchart showing this manufacturing process. A method for producing cooked frozen food and a cooked frozen food according to the first embodiment of the present invention will be described with reference to the drawings. A raw vegetable 11 is placed in a steel processing container 9 and a required number of pork 10 cuts are placed on it and frozen to produce a tool 1 (FIG. 1 (a)). Next, the soy ginger-roasted soup 2 is poured into the processing container 9 from the top of this ingredient 1, and this is frozen (FIG. 1 (b)), taken out from the processing container 9 and cooked frozen food. 3 is obtained (FIG. 2). In the manufacturing process of this embodiment, when pork 10 and vegetables 11 are multiplied by ginger sauce 2, pork 10 and vegetables 11 are completely frozen and ginger sauce 2 is liquid. There is a clear boundary between them. If the ginger sauce 2 is frozen while this interface exists, a boundary surface can be provided between the frozen pork 10 and vegetables 11 and the frozen ginger sauce 2. As a result, the frozen pork 10 and vegetables 11 are difficult to suck the ginger-baked sauce 2 even during long-term storage. As is clear from FIG. 2, the pork 10 and the vegetables 11 are completely covered with the ginger roast 2, and the exposure of the pork 10 and the vegetables 11 is reduced, so that the preserved pork 10 and the vegetables 11 are It is difficult to freeze and burn. It is also possible to use raw materials for the fillet of pork 10.

  The cooked frozen food 3 is then packaged in a plastic bag. If the user breaks this package, takes out the frozen food 3 that has been cooked, transfers it to a user-owned container, and warms it for a predetermined time, a warm and delicious ginger grill can be eaten. At this time, the amount of use of ginger grilled sauce 2 may be adjusted by the user. The cooked frozen food 3 can be transferred to another container, for example, a container that can be hung in a microwave oven at home, and can be said to be frozen food with a container.

Second Embodiment A cooked frozen food 5 according to this embodiment relates to a sushi pan, and includes a frozen ingredient 12, a frozen hot pot soup 21, and a cooking container 4. 4 and 5 show the method for producing cooked frozen food and the cooked frozen food of this embodiment. FIG. 4 is a schematic diagram of cooked frozen food, and FIG. 5 is a flowchart showing this manufacturing process. The cooking container 4 includes an inner container 40 made of polypropylene, a lid portion 43, and an outer container 42 made of polystyrene foam covering the outside of the inner container 40. Further, the inner container 40 has a raised bottom portion 41 whose bottom center projects from the inner side of the container. The lid portion 43 is provided with a steam vent hole 44 that can be opened and closed. The cooking container 4 is a cooking container that can be hung in a microwave oven at home and a processing container used in a factory, and has a feature that it can be shipped as it is. Here, miso miso suki-nabe is used.

  A method for producing a sushi pan, that is, a cooked frozen food 5 using such a cooking container 4 will be described below. In general, suki-nabe-nabe uses ingredients such as persimmon, persimmon, Chinese cabbage, spring chrysanthemum, shiitake mushrooms, enoki mushrooms, and tofu, and suki-suki-nabe-tsuyu (soup stock for soup). The material reflects the circumstances and preferences of the time, but in this embodiment, the above-mentioned material is used. Place some ingredients such as salmon, Chinese cabbage, spring chrysanthemum, shiitake mushrooms, enoki mushrooms, and tofu in a processing container, and arrange the salmon meat on top of them to arrange the appearance. In this way, first, the ingredient is frozen to obtain the frozen ingredient 12, which is then placed in the inner container 40 set in the outer container 42. In this state, the tool 12 is placed on the raised bottom 41 of the inner container 40, and a space S is formed under the tool 12. Further, a paste-like miso 20 is placed on the ingredient 12. Next, the soy sauce pan soup 21 as a soup is poured into the inner container 40 from the top of this ingredient 12, and after covering the inner container 40 with the lid 43, the soy sauce pan soup 21 is subjected to a freezing treatment (FIG. 5). . The cooked frozen food 5 is thus obtained (FIG. 4). Conventionally, cold air is transmitted to the inside of the container through the lid 43, and the tool 12 exposed from the surface of the sauce pan soup 21 (in this embodiment, the most important crab meat is exposed) over time. Although it was easy to become freeze-burned, according to the frozen food 5 of this embodiment, since the tool 12 is covered with the hot pot soup 21, the tool 12 becomes difficult to freeze-burn. In particular, in this embodiment, the tool 12 is raised and floated at the bottom 41 to provide a space S under the tool 12, and the pot pan soup 21 flows into the space S so that the tool 12 is almost completely covered with the pot pan soup 21. . Moreover, it cannot be overemphasized that the ingredient | tool 12 becomes difficult to suck the hot pot soup 21. Note that the paste-like miso 20 may be frozen and then placed on the ingredient 12, but the miso 20 may be seen as a kind of soup that is the same as the sauce pan soup 21. Therefore, in this embodiment, the paste is used as it is.

  Thereafter, the entire frozen food 5 with the cooking container 4 is packaged with a plastic wrapping sheet. The user breaks the package, takes out the frozen food 5 that has been cooked, and puts it on the microwave oven as it is. At this time, the vapor vent hole 44 is opened. In addition, it is possible to provide the cooking container 4 of such a form as what is reused by the user side.

Third Embodiment FIG. 6 shows a cooked frozen food according to a third embodiment of the present invention. The method for producing the cooked frozen food 7 follows the second embodiment described above. However, in this third embodiment, the udon 13 is added to the bowl 12 of the sushi pot, and the basic miso pot is used without using miso. We use Tsuyu 21. Moreover, the aluminum container 60 is used for the cooking container 6, and when a user heats this, the shrink lid | cover 62 mentioned later shall be torn and put on a gas stove. Two concavities and convexities 61 are formed concentrically on the bottom of the aluminum container 60, and the udon 13 is lifted from the bottom of the aluminum container 60 so that a space as described above is formed under the udon 13. Yes.

  In this manufacturing method, first, the frozen udon 13 is placed on the bottom of the aluminum container 60, and the frozen tool 12 is set on the aluminum container 60. Yose hot pot soup 21 is poured, and this hot pot hot soup 21 is frozen and covered with a shrink lid 62 over the mouth of the aluminum container 60 to obtain frozen food 7 (FIG. 6). As in the second embodiment, in the third embodiment, the above-described ingredients can be set in the aluminum container 60 and then subjected to a freezing treatment to obtain the ingredient 12.

  The present invention basically relates to a method for producing cooked frozen foods and cooked frozen foods in which the ingredients are first frozen, and then the frozen ingredients are poured and then frozen. It can be widely applied not only to the frozen pot series, but also to various types of dishes such as various frozen side dishes series, Ochazuke series, salmon series, and other examples such as grilled clams, boiled fish, and grilled fish. It should be noted that the present invention can be applied to curry with ingredients for hanging on rice or udon. The frozen curry and retort packed rice can also be provided as a set food. These are also within the scope of the present invention.

  It is explanatory drawing showing the manufacturing process of the cooked frozen food of 1st Embodiment.   It is a schematic diagram of the cooked frozen food of the embodiment.   It is a flowchart showing the manufacturing process of the cooked frozen food of the embodiment.   It is a schematic diagram of the cooked frozen food of 2nd Embodiment.   It is a flowchart showing the manufacturing process of the cooked frozen food of the embodiment.   It is a schematic diagram of the cooked frozen food of 3rd Embodiment.

Explanation of symbols

1 Ingredients 10 Pork 11 Vegetables 12 Ingredients 13 Udon 2 Ginger Sauce 20 Miso 21 Yosenabe Soup 3 Frozen Food 4 Cooking Container 40 Inner Container 41 Upper Bottom 42 Outer Container 43 Lid 44 Steam Vent 5 Frozen Food 6 Cooking Container 60 Aluminum Container 61 Uneven portion 61 Shrink lid 7 Frozen food S Space

Claims (15)

  A cooked frozen food prepared by freezing cooked frozen food with a combination of ingredients and soup, wherein the juice is put on the frozen ingredients and frozen.   A cooked frozen food prepared by freezing noodles, utensils, and soup by combining the frozen noodles and utensils with the soup.   A cooked frozen food prepared by freezing cooked frozen food with a combination of ingredients and soup, wherein the frozen food is placed in a container and frozen after the juice is applied.   A cooked frozen food comprising a combination of noodles, ingredients and soup frozen, and the noodles and ingredients frozen in a container are soaked and frozen. Frozen food.   The cooked frozen food according to claim 3, wherein the ingredient is stored in a container so that the ingredient floats from the bottom of the container.   The cooked frozen food according to claim 4, wherein noodles and utensils are stored in a container so that the noodles and utensils float from the bottom of the container.   The cooked frozen food according to claim 3 or 4, wherein the container is a container for a microwave oven.   The cooked frozen food according to claim 3 or claim 4, wherein the container is a container that is exposed to fire.   In a method for producing cooked frozen foods in which ingredients and soup are combined and frozen, the ingredients are first frozen, and then the frozen ingredients are sown and frozen. A method for producing food.   In the method for producing cooked frozen foods in which noodles, utensils and soup are combined and frozen, the noodles and utensils are first frozen into individual chunks, and then the frozen noodles and utensils A method for producing cooked frozen food, characterized by being frozen by applying   In a method for producing cooked frozen foods in which ingredients and soup are combined and frozen, first the frozen ingredients are put in a container or the ingredients are frozen in a container and then the juice is put into the frozen ingredients. A method for producing cooked frozen food, characterized by being frozen by applying   In a method for producing cooked frozen foods in which noodles, utensils and soup are frozen together, the noodles and utensils are first frozen in a container, or noodles or utensils are stored in a container. Freeze cooked frozen food, characterized by storing the ingredients and freezing, then freezing the rest and freezing them into individual chunks, then squeezing the frozen noodles and ingredients over the juice. Production method. The method for producing cooked frozen food according to claim 11 or 12, wherein the ingredients are placed in a container so that the ingredients are floated from the bottom of the container.
(Do not ask noodles)   The manufacturing method of the cooked frozen food of Claim 11 or Claim 12 using the container for microwave ovens as a container.   The manufacturing method of the cooked frozen food of Claim 11 or Claim 12 which uses the container put on a fire to a container.

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